Tempering Chocolate – Edd Kimber

Tempering chocolate might sound like a tricky and unnecessary step in a recipe, but with a SuperFast Thermapen® and tips from Great British Bake Off’s Edd Kimbereddkimber-tempering-1 it’s simple.

 

Why temper chocolate?
Edd: “It’s a process that makes chocolate set properly, so that it’s smooth and shiny with a firm texture.”

“If chocolate is just melted and cooled it can set with white streaks and will melt very easily, needing to be stored in the fridge.”

 

How do I do it?
Tempering chocolate is straightforward with the right kit and Edd recommends the near instant accuracy of a Thermapen digital thermometer:

 

1. Fill a saucepan with a couple inches of water and bring to a simmer over a medium low heat.

2. Place a bowl onto the pan, making sure its base doesn’t come into contact with the water.

3. Place 3/4 of your finely chopped chocolate in the bowl. Stirring regularly, melt the chocolate until your Thermapen reads 55-58°C for dark chocolate or 45-50°C for milk and white chocolate.

4. Remove the bowl from the heat and add the remaining 1/4 of your chocolate.

5. Stir vigorously until all the chocolate has melted and your Thermapen reads between 28-29°C for dark chocolate or 26-27°C for milk and white chocolate.

6. Place the bowl back on the heat and, whilst stirring, reheat it to 31-32°C for dark chocolate or 29-30°C for milk and white chocolate.

 

To try your new-found knowlege with an exclusive Edd Kimber chocolate recipe Click Here!

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